For a small household, Boneless Jamón Serrano is the practical choice. It is much easier to slice, and is ideal for use in an electric slicer. If you, your family and guests are not going to carve thin slices of ham from a stand with regularity, this might be the best way to go.

There is no question that a whole bone-in ham on a jamonero carving stand next to a long slicing knife – jamonera - is both traditional and dramatic. Maybe bone-in Jamón Serrano is even the proper choice when you are having guests over for a large party.

Putting romantic memories of Old Spain aside, you will find that the boneless ham is more economical. Each Boneless Redondo Iglesias Jamón Serrano is dry-cured in Spain for over a year, which allows enough time for the flavors to interact and mature.

One by one the hams are de-boned by an accomplished butcher who is a skillful artisan. It is quite the sight to see! The Redondo brothers are the third generation to head this family-operated company. They are bringing to America a product individually cured on a small scale in their plant nestled in the Utiel Mountains of Valencia.